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Gluten Free Sugar Cookie Recipe

Posted in Gluten Free

Gluten Free Sugar Cookie Recipe

I was in the mood for some sugar cookies, but I didn’t have all of my normal sugar cookie ingredients. I decided to wing it and started throwing things together. The result was a light, thin cookie that had a crisp exterior and chewy interior.

The cookies were a big hit, and they disappeared very quickly. Unfortunately, I forgot to write down all the substitutions that I made, so I was then tasked with trying to recreate the cookie. This recipe is pretty close to the original recipe that I pieced together.

Munchkin wanted to try these with a little frosting, so I made a simple powdered sugar, water, and vanilla extract frosting. She was excited to have the special sweet treat.

Gluten Free Sugar Cookie Recipe

Ingredients:

  • 1 C brown rice flour
  • 1/4 C tapioca starch
  • 1/2 C potato starch
  • 1/2 C almond flour
  • 1/2 tsp guar gum
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 C butter
  • 1/2 C vanilla yogurt (or plain yogurt with a splash of pure vanilla extract)
  • 1 C sugar
  • 1 Tbsp ground flaxseed
  • 2 Tbsp warm water

Directions:

  1. Combine ground flaxseed and warm water in small bowl.
  2. Mix together brown rice flour, tapioca starch, potato starch, almond flour, baking soda, baking powder, and xanthan gum.
  3. In separate bowl, cream together butter and sugar. Once combined beat in yogurt.
  4. Add in flaxseed mixture.
  5. Slowly add in the flour mixture until thoroughly mixed.  This will be a soft, slightly sticky dough.
  6. Drop by heaping tablespoonfuls on parchment-lined cookie sheet about 2 inches apart.
  7. Bake for 8-10 minutes at 350 degrees F for a softer cookie.  For a more crisp cookie, bake for 12-14 minutes. Edges will be golden brown.  Do not over bake!
  8. Allow to cool slightly on cookie sheet.  Move to cooling rack to cool completely.

Gluten Free Sugar Cookie Recipe

Gluten Free Sugar Cookie Recipe

Ingredients

  • 1 C brown rice flour
  • 1/4 C tapioca starch
  • 1/2 C potato starch
  • 1/2 C almond flour
  • 1/2 tsp guar gum
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 C butter
  • 1/2 C vanilla yogurt (or plain yogurt with a splash of pure vanilla extract)
  • 1 C sugar
  • 1 Tbsp ground flaxseed
  • 2 Tbsp warm water

Instructions

  1. Combine ground flaxseed and warm water in small bowl.
  2. Mix together brown rice flour, tapioca starch, potato starch, almond flour, baking soda, baking powder, and xanthan gum.
  3. In separate bowl, cream together butter and sugar. Once combined beat in yogurt.
  4. Add in flaxseed mixture.
  5. Slowly add in the flour mixture until thoroughly mixed. This will be a soft, slightly sticky dough.
  6. Drop by heaping tablespoonfuls on parchment-lined cookie sheet about 2 inches apart.
  7. Bake for 8-10 minutes at 350 degrees F for a softer cookie. For a more crisp cookie, bake for 12-14 minutes. Edges will be golden brown. Do not over bake!
  8. Allow to cool slightly on cookie sheet. Move to cooling rack to cool completely.
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